This week, I had the biggest craving for pizza. I thought about using my old pizza recipe, but I wanted something a bit lighter (especially after all those Halloween recipes!). Well, I found a solution: Cauliflower Pizza.
Did I lose anyone yet?
Instead of using a doughy, carb-loaded crust, try a shredded cauliflower crust. When I first tried this recipe, I didn’t expect that I would ever want to make it again. I had really low expectations. However, sometimes recipes can really surprise you. It’s exciting when that happens!
Start by placing the cauliflower florets in a food processor. Pulse until the cauliflower is the consistency of wet sand. Then microwave the cauliflower for a few minutes and drain. Place the cauliflower into a clean kitchen towel, twist, and squeeze out as much liquid as possible. This is probably the most important step in the entire recipe. If you don’t remove enough liquid, the pizza crust won’t hold together as well. Since we still want a similar consistency to a regular pizza, we don’t want it to crumble apart or get soggy in the center.
So squeeze, squeeze, squeeze!
After draining as much liquid out as possible, add the seasonings and other binding ingredients. Then roll out the cauliflower “dough” onto a sheet of parchment paper. This recipe makes one medium pizza or two personal pizzas. I prefer the personal pizza size, but that’s just me.
While the crust is baking, prepare your toppings. For my pizza, I like adding grilled chicken. Unfortunately, as soon as I lit the grill it started raining. Typical, right? Fortunately, I was able to move the grill just out of the rain so I could finish grilling the chicken. I always recommend using a Digital Thermometer/Timer when cooking chicken. It just makes life easy.
So the big question is: will I ever return to eating normal pizza again? Definitely. However, I have to admit the cauliflower pizza is a close second. Since it is a lighter option, I know that I will turn to this pizza a lot more.
Update: Due to the popularity of my cauliflower pizza crust, I made a step-by-step video for my Cauliflower Breadsticks! It uses the same cauliflower base, so be sure to check it out!
- 1 head Cauliflower (2 cups shredded)
- ⅓ cup Parmesan Cheese, grated
- ⅓ cup Mozzarella Cheese, grated
- 1 tbsp almond flour
- ¼ tsp salt
- ½ tsp basil
- ½ tsp oregano
- ½ tsp garlic, grated
- ½ tsp red pepper flakes
- 1 egg, lightly beaten
- toppings of your choice
- Preheat the oven to 450 degrees Fahrenheit.
- Place the florets from a head of cauliflower into a food processor. Pulse until the cauliflower resembles wet sand. Pour the cauliflower into a microwave-safe bowl and microwave for 4 minutes. Remove from microwave and pour onto a clean kitchen towel to cool (Use caution, it will be hot).
- Once the cauliflower is cool enough to handle, twist the kitchen towel around the cauliflower and wring out as much water as possible. It is very important that as much water is removed as possible.
- Place the cauliflower into a mixing bowl. Stir in the parmesan, mozzarella, almond flour, salt, basil, oregano, garlic, and red pepper flakes. Add the egg and stir until just incorporated.
- Shape the crust into 2 balls for personal pizzas or 1 ball for a medium-sized pizza. Place the dough onto a sheet of parchment paper and press it out into a circle. The dough should be about ¼ inch thick. Place dough and parchment paper onto a hot pizza stone or baking sheet, then bake for about 10 minutes, until it starts to turn a golden brown. Remove from oven.
- Add the toppings and bake for an additional 6 to 8 minutes, until the cheese is bubbly. Allow to cool slightly before serving.
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